I'm not a huge fan of fussy food in small proportions, But I am a HUGE fan of Maximum Taste Sensations Per Bite (MTSPB Ratio). So anything that has an explosion of complimenting taste sensations is a winner for me. To give you an idea of what rates high on the MTSPB ratio lets take the Burger King Whopper With Cheese as a test sample. In one bite you can have the slightly sweet bread studded with nutty sesame seeds, crisp cool lettuce, bracing onion, sweet tomatoes, acidic gherkins (pickles), creamy on the tongue mayonnaise, smokey flame grilled beef, creamy smooth cheese, and a mild spice from mustard. Whew that was a moutfull, Literally!
Terrines & Verrines takes this maximum taste sensation per bit and gives you easy to create amuse bouches & pre-deserts that not only look stunning, but taste incredible in a few tiny bites.
The concept of a verrine is virtually an unknown, but Franck Pontais is determined to change that. Terrines are so versatile and they can be an everyday food. They are such a sociable dish - you make it before your guests arrive, slice and serve while you chat. Gone are the 1970s image of terrines as chunky meat slices, Franck makes them sexy and uber modern!
This is a very imaginative and idea-provoking book. It is very well laid out with great photograph. There are many little additional snippets on variations, serving and presentation of the recipes. You could easily take the flavour profiles from the recipies and scale them up into full sized meals.
Buy your copy here: Amazon
